Ingredients
romaine lettuce
turkey, diced
bacon, crumbled
tomato, chopped
black beans, optional
shredded cheddar cheese, or similar
scallions, chopped
dressing of your choice
Combine and serve.
Optional: Combine 1/2 cup mayo and 1/2 cup salsa for the dressing to make it a Fiesta Salad!
Sunday, November 11, 2012
Sunday, September 30, 2012
Monday, September 17, 2012
Baked Fritatta
courtesy of Cookie and Kate
Basic Ingredients
6 eggs
milk
handful of cheese
salt and pepper to taste
Option 1
2 1/2 bacon strips, cooked and crumbled
handful of green onions
handful of shredded cheddar cheese
Option 2
handful of red and green peppers, chopped
handful of shredded cheddar cheese
Preheat oven to 400˚.
Whisk eggs, milk, salt and pepper. Add veggies, cheese, etc. Bake for 25 minutes.
Basic Ingredients
6 eggs
milk
handful of cheese
salt and pepper to taste
Option 1
2 1/2 bacon strips, cooked and crumbled
handful of green onions
handful of shredded cheddar cheese
Option 2
handful of red and green peppers, chopped
handful of shredded cheddar cheese
Preheat oven to 400˚.
Whisk eggs, milk, salt and pepper. Add veggies, cheese, etc. Bake for 25 minutes.
Crockpot Meatloaf
Ingredients
1/2 lb ground chuck
1/2 lb Bob Evans sausage
1/8 cup ketchup
medium onion, chopped
1/2 shallot, chopped
1/2 tbsp mince garlic
1 1/2 tbsp brown sugar
1 1/2 tbsp Worcestershire Sauce
2 eggs
1 cup Rice Chex, ground up (try 1 1/2)
Mix all ingredients in a large bowl. Shape into a loaf.
Line the crockpot with a plastic liner or tin foil. Set loaf inside. Cook for 2 1/2-3 hours on high. Remove from crockpot. If desired, put under a Lo broiler for 5-10 minutes.
Serve warm with mashed potatoes. Gravy, optional.
1/2 lb ground chuck
1/2 lb Bob Evans sausage
1/8 cup ketchup
medium onion, chopped
1/2 shallot, chopped
1/2 tbsp mince garlic
1 1/2 tbsp brown sugar
1 1/2 tbsp Worcestershire Sauce
2 eggs
1 cup Rice Chex, ground up (try 1 1/2)
Mix all ingredients in a large bowl. Shape into a loaf.
Line the crockpot with a plastic liner or tin foil. Set loaf inside. Cook for 2 1/2-3 hours on high. Remove from crockpot. If desired, put under a Lo broiler for 5-10 minutes.
Serve warm with mashed potatoes. Gravy, optional.
Sunday, August 5, 2012
Cream Cheese Poundcake
Ingredients
1 1/2 cups butter, softened
1 pkg (8 oz) cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 tsp salt
1 tbsp vanilla extract
Preheat oven to 300˚.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not over beat. Gradually add sugar, beating well. Add eggs one at a time, beating until combines.
Sift 3 cups flour. Combine flour and salt; gradually add to butter mixture beating at low speed after each addition. Stir in vanilla.
Pour batter into a greased and floured bundt pan. Smooth the top of the cake batter with a spatula to even it out.
Bake for 1 hour and 40 minutes or until toothpick inserted into the center comes out clean.
Lunch Options
inspired by Starbucks
#1
hard boiled egg
gluten-free crackers
honey peanut butter
grapes
cheese
#2
yogurt
apples
peanut butter
chocolate chips
granola
#3
carrots/cucumbers
ranch dip
cheese
honey peanut butter
gluten-free crackers
#1
hard boiled egg
gluten-free crackers
honey peanut butter
grapes
cheese
#2
yogurt
apples
peanut butter
chocolate chips
granola
#3
carrots/cucumbers
ranch dip
cheese
honey peanut butter
gluten-free crackers
Homemade Vanilla Extract
2-3 whole vanilla beans
1 cup Brandy, Vodka or Bourban
Split vanilla beans lengthwise with a knife, leaving the seeds inside intact.
Place beans in a jar, cover with alcohol and cap tightly.
Agitate the mixture by shaking the jar once each day for 4 to 6 weeks.
The mixture will turn dark brown and become stronger in flavor with time. You can infuse the vanilla beans for as long as you like and can also add new vanilla beans to the jar to make a stronger or more concentrated extract.
Once the flavor of the extract has reached the desired strength, strain the liquid from the beans and bottle. Use cheesecloth or coffee filter to strain.
Amber colored bottles are best for preserving the flavor, but any glass bottle will do. Vanilla extract will last indefinitely and will become even more pronounce in flavor as it ages.
Strawberry Pomegranate Smoothie
1/2 cup orange juice
1/4 cup carrot juice
1/4 cup water
1 cup pomegranate juice
1 cup frozen strawberries
1 cup frozen blueberries
Blend all ingredients in a blender until smooth. Makes 4 smoothies.
Mama's Pound Cake
Ingredients
1/2 pound (2 sticks) butter, softened
1/2 cup shortening, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract
Preheat oven to 350˚.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting and ending with flour. Mix in vanilla.
Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until toothpick inserted in the center of the cake comes out clean.
Garden Pizza
Ingredients
2 pkgs crescent rolls
2 pkgs (8 oz) cream cheese
1 cup mayo
1 envelope ranch dressing mix
ready-to-eat bag of carrots, broccoli and cauliflower, chopped
1 small onion, chopped
1/2 medium red and/or green pepper, chopped
any other veggies, chopped
2 cups shredded cheddar cheese
Preheat oven to 350˚.
Spread crescent rolls to cover a baking sheet. Bake for 13 to 15 minutes.
Blend cream cheese, may and ranch dressing together. Spread onto cooled crescent roll crust.
Top with chopped vegetables. Sprinkle with cheddar cheese.
Thumbprint Cookies
Ingredients
1 pkg (8 oz) cream cheese, softened
3/4 cups (1 1/2 sticks) butter, softened
1 cup sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry or blackberry preserves
Beat cream cheese and butter together in a large bowl until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover and refrigerate for 30 minutes.
Preheat oven to 350˚. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Indent centers with thumb. Bake 10 minutes.
Fill each cookie with about 1 tsp preserves. Continue baking 8 to 10 minutes or until golden brown. Cool completely on wire racks.
Cafe Mocha Latte
Ingredients
1 1/2 cups half-and-half
2 tbsp brown sugar
2 cups strong brewed coffee or espresso
1/4 cups chocolate syrup
1 tsp vanilla extract
1/4 cup whiskey (optional)
Heat half-and-half in a saucepan over medium-high heat. (Do not boil) Remove from heat, stir in brown sugar, next 3 ingredients, and, if desired, whiskey. Serve warm or over ice. Makes 4 cups.
1 1/2 cups half-and-half
2 tbsp brown sugar
2 cups strong brewed coffee or espresso
1/4 cups chocolate syrup
1 tsp vanilla extract
1/4 cup whiskey (optional)
Heat half-and-half in a saucepan over medium-high heat. (Do not boil) Remove from heat, stir in brown sugar, next 3 ingredients, and, if desired, whiskey. Serve warm or over ice. Makes 4 cups.
Peanut Butter Smoothie
Ingredients
1 cup milk
1 tbsp honey
1 tbsp peanut butter
1 banana
1/4 tsp cinnamon
3/4 tsp water
ice cubes
Mix all ingredients in a blender.
1 cup milk
1 tbsp honey
1 tbsp peanut butter
1 banana
1/4 tsp cinnamon
3/4 tsp water
ice cubes
Mix all ingredients in a blender.
Toasted Almond
Ingredients
1 part Kahlua
1 part Amaretto
2 parts milk
ice cubes
Mix all ingredients in a blender. Pour into a glass. Serve with a dollop if whip cream and sprinkling of cinnamon.
Option
Instead of milk and ice cubes, use ice cream.
1 part Kahlua
1 part Amaretto
2 parts milk
ice cubes
Mix all ingredients in a blender. Pour into a glass. Serve with a dollop if whip cream and sprinkling of cinnamon.
Option
Instead of milk and ice cubes, use ice cream.
Frozen Mudslide
Ingredients
1 oz Kahlua
1/2 oz Vodka
2 scoops vanilla ice cream
3-4 oz milk
Mix all ingredients in a blender.
Swirl chocolate syrup in a glass. Pour mixture into glass.
1 oz Kahlua
1/2 oz Vodka
2 scoops vanilla ice cream
3-4 oz milk
Mix all ingredients in a blender.
Swirl chocolate syrup in a glass. Pour mixture into glass.
Power Packed Yogurt
Add even more protein to snack time by mixing a spoonful or two of your favorite all-natural nut butter into plan or vanilla greek yogurt. Then top with banana slices.
Monkey Business Smoothie
Ingredients
1 cup vanilla almond milk
1 banana
dash of cinnamon
Blend all ingredients together. For a thicker consistency, use a frozen banana.
1 cup vanilla almond milk
1 banana
dash of cinnamon
Blend all ingredients together. For a thicker consistency, use a frozen banana.
Banana Bread
courtesy of Food Network Kitchens
Ingredients
1 cup sugar (white or brown)
8 tbsp (1 stick) butter, softened
2 large eggs
3 ripe bananas
1 tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 325˚. Butter/spray a loaf pan.
Cream sugar and butter together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
In a small bowl, mash bananas. Mix in milk and cinnamon. Add banana mixture to the creamed mixture until well combined. Mix in baking powder, baking soda and salt. Add flour and mix together just until the flour disappears.
Pour batter into prepared pan. Bake 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.
Gluten-free option
Instead of all-purpose flour, use gluten-free flour.
Ingredients
1 cup sugar (white or brown)
8 tbsp (1 stick) butter, softened
2 large eggs
3 ripe bananas
1 tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 325˚. Butter/spray a loaf pan.
Cream sugar and butter together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
In a small bowl, mash bananas. Mix in milk and cinnamon. Add banana mixture to the creamed mixture until well combined. Mix in baking powder, baking soda and salt. Add flour and mix together just until the flour disappears.
Pour batter into prepared pan. Bake 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.
Gluten-free option
Instead of all-purpose flour, use gluten-free flour.
Chocolate Chip Cookies
courtesy of Jeanne Lynn
Ingredients
2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
12 oz chocolate chips
Cream together butter and shortening. Add sugar and brown sugar; mix until smooth. Beat in eggs one at a time; then vanilla. Mix in salt and baking soda; then, flour. Add chocolate chips.
Drop spoonfuls onto prepared cookie sheets. Bake at 350˚ for 8-10 minutes or until edges are browned.
Ingredients
2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
12 oz chocolate chips
Cream together butter and shortening. Add sugar and brown sugar; mix until smooth. Beat in eggs one at a time; then vanilla. Mix in salt and baking soda; then, flour. Add chocolate chips.
Drop spoonfuls onto prepared cookie sheets. Bake at 350˚ for 8-10 minutes or until edges are browned.
Pancakes
courtesy of Food Network Kitchens
Ingredients
1 1/2 cups all-purpose flour [2 1/4]
3 tbsp sugar [4 1/2]
1 tbsp baking powder [1 1/2]
1/4 tsp salt [3/8]
1/8 tsp nutmeg
2 large eggs [3]
1 1/4 cups milk or buttermilk [1 3/4 to 2]
1/2 tsp pure vanilla extract [3/4]
3 tbsp butter, melted [4 1/2]
In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. In another bowl, beat eggs, milk and vanilla. Add wet ingredients to the flour mixture and whisk until batter is just formed. Whisk in melted butter.
Options
In place of 2 eggs, use 1 egg and 1 cup unsweetened applesauce + 1/2 tsp cinnamon.
Ingredients
1 1/2 cups all-purpose flour [2 1/4]
3 tbsp sugar [4 1/2]
1 tbsp baking powder [1 1/2]
1/4 tsp salt [3/8]
1/8 tsp nutmeg
2 large eggs [3]
1 1/4 cups milk or buttermilk [1 3/4 to 2]
1/2 tsp pure vanilla extract [3/4]
3 tbsp butter, melted [4 1/2]
In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. In another bowl, beat eggs, milk and vanilla. Add wet ingredients to the flour mixture and whisk until batter is just formed. Whisk in melted butter.
Options
In place of 2 eggs, use 1 egg and 1 cup unsweetened applesauce + 1/2 tsp cinnamon.
Sunday, July 15, 2012
Peach Dump Cake
Ingredients
6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15oz pkg gluten-free yellow cake mix
1/2 cup butter, melted
Preheat oven to 325˚.
Place peaches in 9x13-inch pan. Sprinkle with sugar and drizzle with orange juice. Mix and let sit for 5 to 10 minutes to bring out the juices.
Sprinkle dry cake mix evenly over the peaches. Spoon the melted butter evenly over the cake mix. Bake for about 50 minutes or until top is golden brown, peaches are tender and filling is bubbling around the edges. Serve warm or at room temperature with vanilla frozen yogurt. Refrigerate any leftovers.
6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15oz pkg gluten-free yellow cake mix
1/2 cup butter, melted
Preheat oven to 325˚.
Place peaches in 9x13-inch pan. Sprinkle with sugar and drizzle with orange juice. Mix and let sit for 5 to 10 minutes to bring out the juices.
Sprinkle dry cake mix evenly over the peaches. Spoon the melted butter evenly over the cake mix. Bake for about 50 minutes or until top is golden brown, peaches are tender and filling is bubbling around the edges. Serve warm or at room temperature with vanilla frozen yogurt. Refrigerate any leftovers.
Kolachi
courtesy of Jeanne Lynn
Ingredients
2 pkgs dry yeast
1 cup luke warm water
2 egg whites
2 egg yolks
2 sticks butter, room temp
4 cups all-purpose flour
1 tsp salt
1 lb walnuts, chopped in a food processor
2 tbsp + 2 cups sugar
1 tsp vanilla
1/4 cup milk
Preheat oven to 350˚.
Dissolve yeast with 2 tbsp sugar and 1 cup luke warm water. Add egg yolks and mix, set aside. Combine butter, flour and salt like a pie dough. Add yeast mixture to dough and mix well.
In a separate bowl, beat egg whites well. Add 2 cups sugar, vanilla, and milk. Fold in walnuts.
Divide dough into four equal parts. Roll one section into oblong shape about 1/8" thick. Spread with 1/4 of the nut mixture. Beginning with one side, roll up to the other. Repeat three more times. Cut 3 slits on the top of each roll.
Bake for 35 to 40 minutes. Immediately, brush each with melted butter and wrap in tinfoil.
Ingredients
2 pkgs dry yeast
1 cup luke warm water
2 egg whites
2 egg yolks
2 sticks butter, room temp
4 cups all-purpose flour
1 tsp salt
1 lb walnuts, chopped in a food processor
2 tbsp + 2 cups sugar
1 tsp vanilla
1/4 cup milk
Preheat oven to 350˚.
Dissolve yeast with 2 tbsp sugar and 1 cup luke warm water. Add egg yolks and mix, set aside. Combine butter, flour and salt like a pie dough. Add yeast mixture to dough and mix well.
In a separate bowl, beat egg whites well. Add 2 cups sugar, vanilla, and milk. Fold in walnuts.
Divide dough into four equal parts. Roll one section into oblong shape about 1/8" thick. Spread with 1/4 of the nut mixture. Beginning with one side, roll up to the other. Repeat three more times. Cut 3 slits on the top of each roll.
Bake for 35 to 40 minutes. Immediately, brush each with melted butter and wrap in tinfoil.
Banana Bread
courtesy of foodnetwork.com
Ingredients
1 cup sugar
8 tbsp (1 stick) butter, room temp
2 large eggs
3 ripe bananas
1 tbsp milk
1tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 325˚. Butter/spray a loaf pan.
Cream sugar and butter in a large mixing bowl until light and fluffy. Add the eggs on at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. Add the banana mixture to the creamed mixture and stir until combined.
Add baking powder, soda and salt to the mixture and combine. Add flour and mix just until is disappears. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until toothpick inserted into the center comes out clean.
Optional: Add a half bag of semi-sweet chocolate ships just before pouring into the pan.
Gluten-free option: Replace all-purpose flour with gluten-free flour.
Ingredients
1 cup sugar
8 tbsp (1 stick) butter, room temp
2 large eggs
3 ripe bananas
1 tbsp milk
1tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 325˚. Butter/spray a loaf pan.
Cream sugar and butter in a large mixing bowl until light and fluffy. Add the eggs on at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. Add the banana mixture to the creamed mixture and stir until combined.
Add baking powder, soda and salt to the mixture and combine. Add flour and mix just until is disappears. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until toothpick inserted into the center comes out clean.
Optional: Add a half bag of semi-sweet chocolate ships just before pouring into the pan.
Gluten-free option: Replace all-purpose flour with gluten-free flour.
Tuesday, July 3, 2012
White Sangria
Ingredients
1 bottle of white zinfandel
1 cup amaretto
2 peaches, cut into bite sized pieces
1 pkg strawberries, cut into bite size pieces
1 pkg raspberries
1/3 cup sugar
6 tbsp lemon juice
6 tbsp orange juice
handful of fresh basil, trimmed
2 liter ginger ale
In a large pitcher (or two smaller pitchers), combine peaches, strawberries, raspberries and sugar. Add lemon juice and orange juice, amaretto and wine. Stir to combine. Add basil.
Refrigerate until ready to serve. Top off pitcher with ginger ale. Stir and serve chilled.
1 bottle of white zinfandel
1 cup amaretto
2 peaches, cut into bite sized pieces
1 pkg strawberries, cut into bite size pieces
1 pkg raspberries
1/3 cup sugar
6 tbsp lemon juice
6 tbsp orange juice
handful of fresh basil, trimmed
2 liter ginger ale
In a large pitcher (or two smaller pitchers), combine peaches, strawberries, raspberries and sugar. Add lemon juice and orange juice, amaretto and wine. Stir to combine. Add basil.
Refrigerate until ready to serve. Top off pitcher with ginger ale. Stir and serve chilled.
Friday, June 8, 2012
Strawberry Shortcake
Make a half recipe of Southern Living's Cream Cheese Pound Cake in a loaf pan.
In a bowl, add half to whole pint of sliced strawberries. Mix in 1/2 cup of sugar. Cover and set aside for at least an hour.
To serve, add a slice of cake, vanilla ice cream and strawberries with sweet syrup to a bowl.
In a bowl, add half to whole pint of sliced strawberries. Mix in 1/2 cup of sugar. Cover and set aside for at least an hour.
To serve, add a slice of cake, vanilla ice cream and strawberries with sweet syrup to a bowl.
Restaurant Style But Grilled Steak
Ingredients
top sirloin steak, about 1" thick (2 servings)
1 stick butter
1 tbsp olive oil
1 tsp dried thyme
1 tsp parsley
1 tbsp/clove minced garlic
kosher salt
ground pepper
1 tbsp olive oil
onion, sliced
shallot, sliced
Combine 1/2 stick butter, at room temperature, with thyme, parsley and garlic. Mix until well combined. Using plastic wrap, roll into a log and refrigerate/freeze.
Heat grill. In a small pot, melt rest of butter and olive oil. Season steak with salt and pepper to taste. Brush butter mixture on to steak and grill until done.
In a pan, add olive oil, sliced onions and shallots. Sauté on medium low heat. After brushing steak with butter mixture several times, add mixture to pan.
Get butter log out of fridge/freezer and slice. Serve steak topped with a slice or two of butter/herbs and onion/shallots.
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